Homemade ketchup in just 5 minutes - Super easy to make, rich in flavour and definitely healthier than the store-bought version.
Probably the most famous tomato sauce in the world, ketchup is super versatile and can be used in a lot of different recipes.
Obviously, the best way to enjoy it is with french fries together with some good homemade mayonnaise.
An all-time-favorite among kids and grown-ups, ketchup is a staple sauce for so many dishes, just think about chunky hot chips, hot dogs or burgers.
But have you ever tried making your own?
Homemade vs Store-bought
Store-bought ketchup contains some ingredients that I tend to avoid, such as high-fructose corn syrup and a list of preservative.
The homemade version, on the other hand, is cheaper and all about natural flavouring, ingredients and spices.
It really takes very little effort to make and tastes so much better than supermarket ones.
Some pretty good reasons to choose to make homemade ketchup over buying it!
Two ways to make it at home
Ketchup recipe (slow-cook version)
Total time: about 1 hour
Ingredients
- 2lb (800gr) Plum canned Tomatoes, pureed
- 1 Onion, medium and finely chopped
- 2 tbsp Extra virgin Olive Oil
- 3 oz (80gr) brown sugar
- 1 tsp Salt
- 4 fl oz (120ml) white vinegar or cider vinegar
- 1 tbsp Tomato paste
- 1 tsp Cinnamon powder
- 1 tsp Black Pepper powder
- grated nutmeg and chilli flakes to taste
Heat a large saucepan with extra virgin olive oil over medium heat, add chopped onion and sautée until translucent.
Then pour in the pureed tomatoes.
Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well.
Cook for about 40 minutes on very low heat, stirring often, until the sauce thickens.
Once it's ready, you can add nutmeg and spicy red pepper flakes according to your taste, to give your sauce a little bit of heat.
Then, simply blend all ingredients in a food processor or blender.
Pour your tomato ketchup into sterilized bottles, then seal tightly and place in the fridge until needed.
No-cook quick ketchup recipe
If you're looking for a super quick alternative, go for the no-cook route, which calls for tomato paste and a little water instead of canned tomatoes.
I use this method every time I'm in a rush, it's a bit mild in flavour but still delicious and still better than the store-bought version.
How long does it keep in the fridge?
Homemade Ketchup in Just 5 Minutes!
Ingredients
- 300 gr double-concentrate tomato paste organic if possible
- 80 gr maple syrup
- 60 ml white vinegar or cider vinegar
- 3 tbsp water
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp cinnamon powder
- 1 tsp black pepper powder
- grated nutmeg and chilli powder to taste optional
Instructions
- Place all ingredients in powerful blender.
- Blend until combined and you reach a smooth texture.
- Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
- Store in an airtight container in the fridge for up to 1 week.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How much vinegar and maple syrup should be used in the no cook version? It says ? Cup.
Hi Leslie, thank you for spotting the typo! I've updated the recipe with the right amounts 🙂
Wonder if the slow-cooked version could be made with FRESH peeled and seeded plum tomatoes?
Hi Pat, I never actually tried with raw tomatoes, but I feel the taste would be a bit on the acid side, much more similar to "salsa fresca" rather than ketchup.